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Hearty Beef & Mushroom Stew

A deeply satisfying and incredibly delicious beef and mushroom stew that's perfect for a cozy meal. This beginner-friendly recipe features tender beef, savory pancetta, and a rich broth, making it a crowd-pleasing comfort food.
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Prep Time 20 minutes
Cook Time 3 hours

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Small bowl

Ingredients
  

Main ingredients

  • 3 tablespoons olive oil plus a little more if your pot gets a bit dry
  • 2 pounds beef chuck cut into cubes
  • 3.5 ounces pancetta roughly chopped
  • 1 large onion finely diced
  • 2 carrots finely diced
  • 2 stalks celery finely diced
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar optional
  • 7 ounces mushrooms halved
  • 4 cloves garlic sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2.5 cups beef broth plus more if your stew seems too thick later on
  • 1 bay leaf
  • 1 sprig rosemary fresh
  • 2 teaspoons cornstarch mixed with a splash of cold water

Instructions
 

  • Heat 3 tablespoons of olive oil over medium-high heat in a large pot or Dutch oven until nice and hot.
  • Brown the beef chuck cubes in batches, ensuring a golden-brown sear on all sides. Remove beef and set aside.
  • Cook chopped pancetta until crispy. Remove with a slotted spoon and set aside with the beef. Leave rendered fat in the pot.
  • Add diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened.
  • Season with sea salt, black pepper, and optional brown sugar. Stir well.
  • Add halved mushrooms and sliced garlic. Cook for another 5 minutes, stirring occasionally, until mushrooms are browned.
  • Stir in tomato paste and cook for 1 minute to deepen its flavor.
  • Pour in balsamic vinegar and scrape up any browned bits from the bottom of the pot.
  • Return the browned beef to the pot. Add beef broth, bay leaf, and rosemary sprig. Stir everything together.
  • Bring the stew to a gentle simmer, then reduce heat to low. Cover and cook for 2-3 hours, or until beef is very tender. Stir occasionally.
  • Remove and discard the bay leaf and rosemary sprig.
  • In a small bowl, whisk cornstarch with a splash of cold water to create a slurry. Pour into the simmering stew and stir. Simmer for another 5 minutes until thickened.
  • Stir in the reserved crispy pancetta bits just before serving.

Notes

This stew freezes beautifully, making it a great make-ahead meal. It can also be adapted for a slow cooker.